Recipe information
Yield
serves 10 to 12
Ingredients
8 medium red potatoes
1/4 cup chopped fresh parsley
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard-boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon-pepper seasoning
2 tablespoons Jane’s Krazy Mixed-Up Salt
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream
Preparation
Boil potatoes with skins on for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Add potatoes. Mix gently and serve at room temperature.
